Oil infusions are the perfect medium for simplifying and diversifying flavors in your everyday meals. Savory infusions can be used in salad dressings, marinades, or as a dip for bread (add a little sea salt and ground pepper and you’re good to go!). Sweeter infusions can be mixed into Greek yogurt, used in baked goods, or even mixed into homemade scrubs or body creams.
Garlic & Lemon Avocado Oil
- 2 cups avocado oil
- 12 cloves garlic peeled
- 1 medium lemon peel only
Combine avocado oil, garlic, and lemon peel (careful not to include the white part under the peel—it can make the oil bitter—a medium saucepan.
Heat over low heat until the oil reaches 220 degrees. Turn the heat to low and cook for 5 minutes.
Remove from heat and pour into a glass jar, transferring the garlic and lemon peel, as well.
Leave uncovered 24 hours to cool and infuse further (sealing it sooner will create condensation which can cause it to go rancid sooner). Cover and store in the refrigerator for up to a month.